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Boil the potatoes until tender in salted water.
Brush a 23 cm diameter springform pan with melted butter. Place the boiled potatoes into the pan, pressing them down firmly into the bottom and up the sides. Bake for 15 minutes.
Slice the zucchini into thin slices using a mandolin. Sauté the zucchini slices, onion, and garlic in a pan with oil until the zucchini softens and gains some color.
Whisk together the eggs, crème fraîche, grated cheese, mint, salt, and pepper.
Spread the sautéed zucchini mixture over the potato crust, then pour the egg mixture on top. Crumble feta cheese over it and bake the tart for about 20 minutes.
Garnish with extra mint. Carefully remove the springform pan and serve the tart.